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Scallion Egg Drop Soup

  • Prep 15 min
  • Total 15 min
  • Servings 2

Make this five-ingredient soup your new go-to for busy weeknights—ready in 15 minutes! MORE + LESS -

Ingredients

1
carton (32 oz) Progresso™ chicken broth (4 cups)
3
stalks scallions, chopped
Soy sauce, to taste
3
eggs, beaten
2
teaspoons cornstarch
Black pepper and crushed red pepper, to taste

Steps

Hide Images
  • 1
    In 3-quart saucepan, heat broth, scallions and soy sauce to simmering. Set aside 2 tablespoons broth. With soup simmering, drizzle in beaten eggs as you lightly stir them in. The eggs will cook within seconds.
  • 2
    Mix cornstarch into reserved broth to create a slurry. Gently stir slurry into soup so it thickens slightly.
  • 3
    Add peppers to taste, and enjoy!

Expert Tips

  • You can totally use vegetable, beef or any other type of broth with this.
  • Feel free to add in more flavors, like ginger, Sriracha or garlic.
  • If I want to make this more of a substantial meal, I'll add chopped bacon or other veggies to the soup.

Nutrition Information

No nutrition information available for this recipe

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